Christmas Cookies

  • 250g soft unsalted butter
  • 125g icing sugar
  • 250g cake flour
  • 125g cornflour
  • 1 tsp lemon rind
  • Coloured sugar crystals

Preheat oven to 160°C. Cream the soft butter and icing sugar until fluffy. Add sifted cake flour and cornflour and mix at a slow speed until the dough comes together. Add lemon rind. Roll into a ball and refrigerate for half an hour. Roll out to 3mm thick and cut shapes with cookie cutters. Sprinkle with coloured sugar crystals. Bake on greaseproof paper or a silicon mat for approximately 10 minutes, until the edges become a light golden colour. Allow to cool on tray. Seal in an airtight container.

a glass of Milk or a nice cuppa tea will Complement this 

ecipe Nelleke Benkenstein • Photography C&D Heierli